
Gnudi – “naked” ricotta and spinach dumplings
These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!
February 26, 2017/by Riccardo
Minestrone alla Genovese ~ Silky vegetable soup with basil pesto
This soup is almost too solid to be called a soup. Its flavours are very rich, with the mushrooms and basil really adding a great depth of flavour.
February 7, 2017/by Riccardo
Pizza ebraica – Jewish sweet “pizza”
This delectable item is not pizza at all, but an eggless, unleavened pastry crammed full of whole almonds and candied fruit and cooked until it looks rather burnt but is in fact absolutely perfect, with the nuts crunchy and fruits bursting with flavour.
January 16, 2017/by Riccardo
Chicken or turkey breast rolls
Chicken or turkey breast fillets are filled, rolled up and cooked to make a succulent, interesting dish.
October 20, 2016/by Riccardo
Certaldo Onion Soup
Our local town, Certaldo, had been famous for almost a thousand years for its delicious red onions. A group of local farmers has been growing them and popularising them again. They are used in many dishes. One of the most popular is this simple, warming soup.
January 26, 2016/by Riccardo
Ricciarelli – Sienese almond biscuits
For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the right spices and storage conditions would be found.
January 25, 2016/by RiccardoAubergine (Eggplant) Caviar with lemon and yogurt
This eggplant caviar is fresh and lemony. A little cumin gives it a hint of the Middle East.
October 1, 2015/by Riccardo
Vegan chocolate cake
A vegan delight!
September 25, 2015/by Riccardo
Carnival Sponge Cake
Schiacciata alla Fiorentina is a fluffy, delicately scented Mardi Gras cake. It is one of the dairy-free desserts that we make during our cooking courses in Italy.
February 27, 2014/by Riccardo
Serenella’s Amazing Chocolate Cake
Serenella is one of our lovely instructors at our cooking school in Italy. This moist, rich cake is addictive!
January 21, 2013/by Riccardo
Bonet ~ Caramel, coffee and amaretto dessert
The Bonet (perhaps the name comes from a word for "hat"?) is a traditional dessert from the Piedmont area. There are records of this dish which date back to the noble banquets of the 13th century. Enjoy!
November 18, 2012/by Riccardo
Zucchini (courgette) and ricotta sauce
The pungency of the garlic and fresh flavor of the basil make this a delicious sauce. The zucchini that we use on our cooking courses in Tuscany are small and light green skinned.
September 12, 2012/by Riccardo